Hot Corn Dip
This corn dip recipe was the result of friends dropping by. I threw these ingredients together at the last minute and this "foodie" group were instantly addicted. Although great with fresh vegetables, crackers, or chips, I now love serving it in individual dishes with small artisan bread loaves.
Ingredients
- 2 Cups Sweet Corn (Fresh corn is best but you can substitute with a 16 ounce can of sweet corn.)
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1 Tablespoon Vegetable Oil
- 1 1/2 Shallots
- 2 Cloves Garlic (chopped or pressed)
- 8 Ounces Cream Cheese
- 1 Cup Sour Cream
- 1 Cup Mayonnaise
- 12 Ounces Artichokes I like to use 2 jars of artichoke hearts but you can use frozen or canned as well.
- 1 1/4 Cups Parmesan Cheese (grated)
- 1/2 Cup Mozzarella Cheese (grated)
Instructions
- PREHEAT oven to 400 degrees.
- MIX cream cheese, sour cream, and mayonnaise in bowl.
- ADD artichoke hearts, corn, 1 cup parmesan cheese, and mozzarella cheese. Fold together.
- TRANSFER mixture into a greased baking dish and add 1/4 cup parmesan to top of mixture.
- BAKE in oven for 20 minutes.
- Enjoy!
Tried this recipe?Let us know how it was!
